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Firstly, place a square of greaseproof paper into a frying pan on medium high heat, and drizzle with 2tbsp of vegetable oil.
Season the salmon fillets all over with salt and place skin side down onto the paper. Press down for a few seconds then leave to cook for 5 minutes - this will help stop the salmon skin from sticking or tearing, giving you a beautifully even crispiness.
Place a saute pan onto a medium-high heat, adding in 2 tbsp of sesame oil.
Add your diced garlic, ginger, spring onion whites and red chilli's into the saute pan, mix well and fry until aromatic and slightly softened (for a couple of minutes).
Next, add in 600g of butterbeans, juice and all, and mix together well.
While that simmers, add in miso paste and soy sauce before mixing well, then allow the stew to simmer away for a few minutes.
Finish with 100ml of double cream.
Turn the salmon fillets to cook through on all other sides.
Serve up the stew into a bowl, then top with the salmon fillets, a slice of lime and a few more chopped spring onion greens!